How Long Should A Kitchen Knife Set Last?

Most of the readers might have struggled with preparing fruits, meat, vegetables, and other food items at least once due to some knives they have been keeping in their cutlery for months. It is common to experience difficulty due to some dull blades which sometimes make the tasks you love somewhat irritating and even dangerous for your skin. This factor raises multiple questions about the durability of visually appealing-kitchen sets sold in convenience stores.

How long a kitchen set should last mainly depends on the quality and material of the blade. Premium-quality knives can be kept in a storage holder for several years. Keeping the knives’ blades away from ceramic, granite, glass and other harsh surfaces help you maintain their best performance for a considerable length of time.

In this blog post, I have tried to cover all the key pointers about the durability of knives, ideal storage places for them, ways to sharpen them, and some main attributes of a sharp knife. I hope it assists you in keeping your knives in excellent condition.

When To Sharpen Kitchen Knife?

Usually, a knife with good-quality blade material can require sharpening after five to six months if you regularly use it to prepare various dishes. Some signs help to decide to tune the kitchen knives. When the cutting edge gets dull and you notice that you are struggling to cut, chop or dice vegetables and meat, it is time you take out a whetstone or oil stone to restore the knife’s performance.

In addition, if you observe imperfections that are not highly harsh or see small grooves or knicks, it is better to make the corrections at that moment. It is because smoothening is easier when there is less damage to the knife you have been using for a while as compared to correcting large imperfections in an extremely dull knife.

Generally, another factor that can provide an idea about the approximate time you should sharpen the knives is the product descriptions that manufacturers mention on their official websites. They provide the most accurate information regarding this since they convey this information according to the kind of material and metals utilized in a knife, which also affects the sharpening method.

Where Should You Store Knives In The Kitchen?

Some of the best places and spots to keep knives in the kitchen include a container or box placed in a drawer, a wooden knife holder which has separate slots for each kind of tool, and magnetic strips that are mostly wall-mounted.

Nowadays, companies are also designing wooden sheets that have a supportive base and hold the knives through the magnetic attraction inside them. They are perfect for those who want to keep the organizers at medium height and find them more comfortable. All these storage areas are ideal for maintaining the knives securely and indirectly allow you to enjoy preparing ingredients for the recipes for a long period.

One can choose any place to store the kitchen knives. However, there are some aspects that one should consider before selecting any place. Kitchen knives should be placed away from strong acids as well as alkaline solutions since these solutions can severely impact the material of these tools and thus shorten their half-lives. Furthermore, some knives are not dishwasher safe. Therefore, I suggest keeping them away from the areas where they can come in contact with the chemicals in case of accidental spills which are extremely common in kitchens.

You must be aware of the fact that the blade material can get damaged and frequently experiences wear and tear if you notice it rubbing against the surface of a storage unit or holder while taking it out or inserting it. It can make you replace the kitchen knife within a few years. Hence, you should also take care of this characteristic while checking out the product for purchase.

How Do You Sharpen A Ceramic Kitchen Knife?

The blade of a ceramic knife is made from zirconia or zirconium oxide, one of the kinds of ceramic. This material is harder than several materials used for cutting purposes such as steel. It means it mostly requires a good-quality sharpening stone that has sufficient abrasiveness to deal with the imperfections in a ceramic blade. There are a total of three ways through which one can easily sharpen a ceramic knife.

Using a diamond stone lets you restore the razor-sharp cutting edges in no time. This item has a flat surface and has a diamond of a particular grit number fitted inside the body. To begin with, the procedure, place a rough cloth beneath the stone so that it does not slip and results in errors or injuries. Now carefully hold the knife with its handle so that the cutting edge makes an angle of 20 degrees with a diamond surface.

Slide the knife against the sharpener from the heel area to its tip. While doing this step, maintain the gentle and constant pressure on the knife’s top with the other hand so that the blade does not chip. Repeat the process at least six times for both sides.

Using an electric knife sharpener lets you achieve the perfect outcome with minimal effort. You just have to swipe any knife you want to restore one time and observe the quick outcome. Make sure that you utilize an automatic sharpening tool, which functions excellently for ceramic knives and corrects the tough spots easily. For precise tuning of the blade, put its edge in the designated space in the product and pull the knife slowly from the heel end to its tip.

I will recommend using a diamond file to tweak the grooves and correct the dull areas in case you are somewhat familiar with sharpening the knives since it can be a bit tricky and challenging to adjust the knife accurately.  Before handling the items, wear protective gloves to ensure safety. This effective way involves holding the product at 19 or 20 degrees against the blade’s heel. Now slide the knife forward and backward against your knife, while moving the tip of the knife’s blade longitudinally with average force. Perform this step twice for each side.

What Angle Should I Sharpen My Kitchen Knife?

Though every model of knife available in the market has its particular sharpening angle, a rough idea and information about the kind of knife and the number of bevels are extremely helpful in figuring out this factor. Some knives are single-beveled, while most have two levels. Generally, it is common that traditional Asian knives sold in other regions such as the United States (for instance, the Japanese Santoku knife) have two levels. For knives of Asian origin, the angle at which one should sharpen them or place them against the whetstone at a lower angle, that is, 17 to 18 degrees. Other types of knives are designed to be sharpened at greater angles.

The knives with a single bevel need you to sharpen them from one edge so that the total becomes equal to the recommended angle for sharpening the blade. For example, putting a 21-degree angle on this knife means the cutting edge is corrected to 21 degrees, while the other edge is maintained at a 0-degree angle to obtain the total of 21 degrees.

Another aspect that can benefit you in choosing an appropriate angle for your knife is the purpose this tool is about to serve. For instance, companies have been constructing knives with an extremely short angle, that is 15 degrees, to cut softer food items and slice meat of medium thickness with efficiency. A prominent example of these knives is Japanese knives which are gaining popularity worldwide these days. These knives require you to use a stone that is not too harsh to damage the hard steel as they can be easily broken than blades with less hard materials. Generally, the ideal stone for these tools is a whetstone or water stone.

Many knives, especially those which the American, Asian and European brands or cutlery are focusing on, involve an angle of 15-17 degrees for sharpening. Here, the maximum total becomes 34 degrees which allow you to cut through the food items with a bit less struggle than knives with greater angles. However, the major disadvantage of these knives is that they can be less durable since there is a greater potential for damage.

A majority of knives lie in the category which involves tuning from 17 to 30 degrees. These include pocket knives, cutting knives, BBQ knives, and some Japanese knives. In this case, several western knives are about 20 degrees, while the outdoor and pocket knives are roughly 22 degrees. It has been found through experience that these angles are perfect for making the knives razor-sharp and do not impact their shelf life as well. The knives with above 22-degree angles are usually more durable and strong, thus staying functional for a lifetime.

How Sharp Should A Kitchen Knife Be?

A knife can only be grouped in the class of sharp knives if its blade cuts through the items it is made for with excellence and does not deflect or move away while you are holding it. While using any knife, you must notice the way it cuts. Are you struggling to simply chop some vegetables? Thinking of preparing steak but it is taking hours to make slices of thickness you desire?

There are some suggestions by following which you can test the performance of your knife without any risk of hurting your fingers and decide if it needs sharpening. Tomato has a hard surface that only sharp knives can cut easily without creating mess and releasing its juice. A kitchen knife should be sharp enough to reach the mushy inner part and provide you with clean slices. Generally, one uses a straight-edge knife, Santoku knife, serrated knife, or cutting knife for slicing vegetables. So you can test any of these knives you have in your cutlery.

There is another test as well in case you have tested the knives with tomato but are confused about their cutting ability. Onion has a slick outer layer and makes a perfect target for this test. In case you have been observing that your knife slips often while you are trying to slice it and just slides over layers, that tool has become dull and needs a whetstone for restoring its blade.

Carrots also require an incredibly sharp knife that cuts through this vegetable without extreme pressure and effort. When you are slicing the carrots for cooking soup or adding it to some other dish, keenly watch the way your knife is performing. If it makes the carrot split several times while you are halfway through, then your knife has become dull or it is already unsuitable for dealing with hard food items, unfortunately.

Frequently Asked Questions About Knives

Are ceramic knives as sharp as steel?

The Mohs hardness of ceramic knives is more than steel knives. Moreover, they are significantly sharper and wear-resistant than the steel blades and maintain this property longer than the other kind.

 Are ceramic knives fragile?

Since knives with ceramic blades are tougher than many other kinds of knives, this quality also contributes to their brittleness along with maximum fragility. It makes them highly vulnerable to breaking and chipping.

How is knife length measured?

The straight distance between the tip of the blade of a knife and the end of the handle after being rounded to the closest increment is the proper way to measure the length of a knife.

Final Thoughts

Storing a beautiful and cool collection of kitchen knives in a proper place, sharpening the blades at a proper angle with a suitable stone, and taking good care of it allows you to enjoy the fun activity of cooking for a long period, even a lifetime. Here’s hoping that this piece of writing has facilitated you to a great extent about getting familiar with the dynamics of keeping knives.

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